APPETIZERS - Chicken Cheesesteak Egg Rolls

APPETIZERS - Chicken Cheesesteak Egg Rolls
APPETIZERS - Chicken Cheesesteak Egg Rolls

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    tsp vegetable oil, divided

  • 1/3

    cup onions, finely chopped

  • 1/3

    cup red and green peppers, finely chopped

  • 8

    oz chicken frozen cheesesteak meat, thinly sliced

  • 1/4

    tsp salt

  • 1/4

    tsp ground black pepper

  • 6

    oz Velveeta cheese, diced into 1/8'' cubes

  • 8

    egg roll wrappers

Directions

To make the filling, heat 1 teaspoon of oil in a large skillet over medium heat. Add the onions and peppers and cook until tender, about 3-5 minutes. Set the veggies aside in a large bowl. Add the other teaspoon of oil to the pan and raise the heat to medium-high. Place the frozen chicken cheesesteak meat into the pan, add the salt and pepper, and brown until no longer pink, about 5-7 minutes. While it cooks, stir and break up the meat with two spatulas. Remove the chicken from the pan and place it into the bowl with the onions and peppers. Toss to evenly distribute and then refrigerate until cool. When cool, add the diced cheese. Preheat the oven and a deep fryer to 350°F. To assemble the egg rolls, take one wrapper out of the package and lay out in front of you with a corner pointed towards you. Place 2-3 tablespoons of the filling close to the corner closest to you and spread it up towards the middle. Brush the edges with a little water. Fold the corner closest to you up over the mixture, fold the left and right corners toward the center, and continue to roll. Brush the final corner with water to help seal the egg roll. Place the egg roll into deep fryer and cook for 3-5 minutes, or until golden brown. Move it to a paper towel-lined plate to drain. Repeat with the remaining egg rolls. Keep the other rolls warm in the oven.

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